Chicken Corn Chowder With Cheese Recipe
Ingredients
2 tablespoons butter or margarine
1/3 cup chopped celery
1/3 cup chopped red bell pepper
1 1/2 tablespoons all-purpose flour
2 cups milk
1 can (14 3/4 ounces) cream-style corn
1 1/3 cups French Fried Onions, divided
1 cup diced cooked chicken
2 tablespoons chopped green chilies
1/2 cup (2 ounces) shredded Cheddar cheese
Directions
Melt butter in 3-quart saucepan over medium-high heat.
Saute celery and bell pepper 3 minutes or until crisp-tender.
Blend in flour; cook 1 minute, stirring constantly.
Gradually stir in milk and corn.
Bring to a boil.
Reduce heat; simmer 4 minutes or until thickened, stirring frequently.
Add 2/3 cup French Fried Onions, chicken and chilies.
Cook until heated through.
Spoon soup into serving bowls; sprinkle with remaining onions and cheese.
Splash on Frank's RedHot Sauce to taste, if desired.
Saute celery and bell pepper 3 minutes or until crisp-tender.
Blend in flour; cook 1 minute, stirring constantly.
Gradually stir in milk and corn.
Bring to a boil.
Reduce heat; simmer 4 minutes or until thickened, stirring frequently.
Add 2/3 cup French Fried Onions, chicken and chilies.
Cook until heated through.
Spoon soup into serving bowls; sprinkle with remaining onions and cheese.
Splash on Frank's RedHot Sauce to taste, if desired.
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